Pumpkins are well and truly in season and rich in flavour throughout the winter months. As a result, we’ve been mixing up our traditional breakfast, lunch and platters with one of my favourite recipes, my Roast Pumpkin & Cashew Dip.
Roast Pumpkin & Cashew Dip
Ingredients
- 500 g butternut pumpkin seeded, peeled, coarsely chopped (see note)
- 2 tsp. ground cumin
- 1 garlic clove crushed
- 1 cup cashews soaked overnight
- 1 tablespoon chopped coriander to serve
Instructions
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Preheat oven to 180C.
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Place pumpkin and garlic in baking tray, toss to combine. Cook for 20 minutes or until golden.
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In a food processor, combine roasted pumpkin, garlic, cumin & cashews and process until smooth. Taste and season with salt and pepper. Stir in coriander. Serve hot or cooled.
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Place in the fridge in an airtight container. This stores for approximately 3-5 days (if it lasts that long). Use it to top toast, serve with eggs, or in a platter (pictured above).
